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1 hour 30 minutes serves 6-8

Gumbo with Chuck Roast

To roux or not to roux?
Few dishes can spark as much heated debate as to what qualifies as a“real” gumbo. Our version skips the labor-intensive roux — a blend of flour and fat, usually butter, that is used to flavor and thicken gumbo. We use Filé Gumbo spice, which contains sassafras, a natural thickener, along with okra which also thickens and adds body to the broth. We think the finished dish packs all of the flavor of a great gumbo but if you are "team roux”, by all means add it in! 
This recipe calls for one half of a Pre chuck roast. Save the other half for your favorite soup or stew recipe!
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Gumbo with Chuck Roast

PREP: 30 min. PASSIVE: 1 hr. DIFFICULTY Medium

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 1 half of a Pre chuck roast (12 OZ), diced in to 1 ½ inch pieces; see recipe note below
  • 14 oz can diced tomatoes with juice
  • 3 T cooking oil or bacon grease
  • 1 C finely diced Tasso ham or Andouille sausage
  • 2 garlic cloves
  • 1 medium diced onion
  • 4 ribs diced celery including leaves
  • 1 diced green bell pepper
  • 4 C seafood stock (can substitute chicken stock)
  • 2 8 oz bottles clam juice
  • 1 t sea salt
  • 1 t black pepper
  • 1 t paprika
  • 1/8 t cayenne pepper
  • 2 t dried thyme
  • 1 bay leaf
  • 1/8 t dried oregano
  • 1 T File Gumbo spice
  • 2 t Old Bay seasoning
  • 1/8 C hot sauce (we like Crystal)
  • 1 T Worcestershire sauce or coco aminos
  • 1 pound thawed frozen cut okra
  • ½ C chopped green onions
  • 1/8 C finely chopped fresh flat leaf parsley
  • 1 T fresh lemon juice
  • Cooked rice or cauliflower rice, for serving
  1. Recipe Note; Chuck roast can be prepared 1 day in advance. Cook according to directions and store in refrigerator. Bring to room temperature before adding to Gumbo.
  2. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown chuck roast, turning occasionally until browned, about 8 to 10 minutes total. When meat is seared, cover with water and bring to a low boil. Reduce to simmer, cover and cook for 2 hours, testing to make sure the meat shreds easily with 2 forks. Alternately, you can sear meat and cook in an Instant Pot/pressure cooker for 35 minutes.
  3. Blot shrimp with paper towel, lightly season with sea salt and put in refrigerator.
  4. Heat cooking oil or bacon grease in a large sauté pan over medium heat. Add Tasso or Andouille and cook until crisp, about 5 to 6 minutes. Add garlic and onion and cook, being careful not to burn the garlic, until tender, about 4 to 5 minutes.
  5. Add celery and bell pepper, continue to cook, stirring 3-4 more minutes.
  6. Add next 13 ingredients (stock through okra) and cook until heated through and beginning to boil. Reduce to simmer and cook, uncovered, for 15 minutes. Taste broth for seasoning and adjust to taste.
  7. Add cooked chuck roast and simmer for another 5 minutes. Turn off heat and let gumbo cool slightly, about 5 minutes. Mix in shrimp, stirring occasionally, until shrimp are cooked through, about 5 minutes.
  8. Add lemon juice and parsley. Ladle into soup bowls, top with green onions and serve with cooked rice.

Amount per 559

  • 610kcal

    Calories
  • 21g

    Protein
  • 17g

    Fat
  • 9.8g

    Carbohydrates

Recipe developed by Jennifer Borchardt
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